← All recipes

🍽️ Tender Sole Fish Rolls with Vegetables

313 kcal · 30 min · 4 servings

Ingredients

• 0.5 Lemon
• 400 g Sole fillet (4 Sole fillets)
• Salt
• 4 tsp Sambal oelek
• 4 tsp mixed herbs (frozen)
• 1 Onion
• 20 g Ginger (1 piece)
• 200 g small Napa cabbage (1 small Napa cabbage)
• 1 red bell pepper
• 1 tbsp Rapeseed oil
• 200 ml classic vegetable broth
• Pepper

Instructions

1. 1. Squeeze the lemon to extract the juice.
2. 2. Rinse the sole fillets under running water.
3. 3. Pat the fillets completely dry with kitchen paper.
4. 4. Season the fillets with salt.
5. 5. Drizzle the fillets with the fresh lemon juice.
6. 6. Spread one teaspoon of sambal oelek onto each fillet.
7. 7. Sprinkle half a teaspoon of herbs over each fillet.
8. 8. Roll the fillets up tightly.
9. 9. Secure the rolls with toothpicks so they do not unravel.
10. 10. Peel the onion and the ginger.
11. 11. Finely chop the onion and ginger.
12. 12. Remove the tough cores from the Chinese cabbage.
13. 13. Wash the Chinese cabbage thoroughly.
14. 14. Cut the Chinese cabbage into thin strips using a large knife.
15. 15. Halve the bell pepper lengthwise.
16. 16. Remove the inside and seeds of the pepper.
17. 17. Wash the deseeded pepper.
18. 18. Cut the pepper into thin strips as well.
19. 19. Heat the oil in a non-stick pan.
20. 20. Add the chopped onions and ginger to the pan.
21. 21. Sauté the vegetables while stirring for about one minute.
22. 22. Add the pepper strips.
23. 23. Sauté the pepper while stirring for about three minutes.
24. 24. Add the Chinese cabbage strips to the pan.
25. 25. Cook the vegetables for another two minutes.
26. 26. Pour the broth into the pan.
27. 27. Let the mixture simmer over medium heat.
28. 28. Wait until the liquid has reduced by about half.
29. 29. Season the sauce with salt and pepper.
30. 30. Place the sole rolls on top of the vegetables in the pan.
31. 31. Cover the pan with a lid.
32. 32. Cook the rolls over medium heat for six to eight minutes.
33. 33. Carefully remove the cooked sole rolls from the pan.
34. 34. Stir the remaining herbs into the vegetables.
35. 35. Taste the vegetables again and adjust with salt and pepper.
36. 36. Plate the vegetables with the sole rolls.

Nutrition per serving

• kcal: 313
• Protein: 45 g · Fett/Fat: 10 g · Carbs: 8 g